GordonLRobertson

Books & Chapters

Food Packaging: Principles and Practice, 3rd edition.CRC Press, December 2012. The 3rd edition presents a comprehensive and accessible discussion of food packaging principles and their applications. It continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. At 703 pages, it is almost 30% longer than the 2nd edition, has over 1000 references (two-thirds of them published since the 2nd edition) and 49 new figures, an increase of 64%. The chapter on Edible, Biobased and Biodegradable Packaging Materials has been extensively updated and expanded and is now the largest chapter in the book. The chapter on optical and mechanical properties of thermoplastic polymers from the 1st edition reappears in a new chapter that also discusses barrier properties. The chapter on Processing and Converting of Thermoplastic Polymers includes a new section on nanocomposites as well as the latest on vapor deposition technologies and atomic layer deposition. A new chapter on Food Packaging Closures and Sealing Systems includes details on peelable seals. Numerous other topics not discussed in the 2nd edition are now covered in this latest edition.The full Table of Contents is accessible at http://www.crcpress.com/product/isbn/9781439862414.

This comprehensive and accessible resource presents an integrated approach to understanding the principles underlying food packaging and their application, integrating concepts from chemistry, microbiology and engineering.

The book's subject matter is divided into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life.Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. http://www.crcpress.com/product/isbn/9780849337758

Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing and especially storage. Organized according to chapters devoted to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish and beef. It discusses the deteriorative reactions for each and reviews how different forms of packaging material may influence shelf life. Biobased packaging is examined in a separate chapter as is the impact of active packaging on shelf life. Packaging and the microbial shelf life of foods is the subject of another chapter, while a further chapter discusses shelf life testing methodology.This is a truly international book with 32 authors from 12 countries.http://www.crcpress.com/product/isbn/9781420078442

The role of packaging in extending the shelf life of foods and beverages is outlined and the major food packaging materials (metals, glass, paper, plastics) described. The key package properties related to shelf life are discussed including barrier, surface area:volume ratio and closure integrity. Three examples illustrating how the shelf life of packaged foods and beverages can be predicted are given for situations where the end of shelf life is determined by moisture gain, oxygen gain and microbial growth. Finally, the way in which packaging migrants can lead to end of shelf life is illustrated using as examples epoxidised soy bean oil, antimony, tin and photoinitiators

The requirements of food packaging materials are outlined and the properties of packaging materials made from metals, glass, paper, and plastics are described. Methods to calculate the shelf life of moisture-sensitive and oxygen-sensitive foods packaged in plastics are given, and modified atmosphere, aseptic, active, and intelligent packaging systems are discussed. The sustainability of food packaging and life cycle assessment are described with recent examples in food packaging.http://store.elsevier.com/Encyclopedia-of-Agriculture-and-Food-Systems/isbn-9780080931395/

This book continues the tradition of the benchmark 1st edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the 1st edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.https://www.crcpress.com/Handbook-of-Frozen-Food-Processing-and-Packaging-Second-Edition/Sun/9781439836040

This book is widely regarded as the standard work in its field. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer.https://www.elsevier.com/books/manleys-technology-of-biscuits-crackers-and-cookies/manley/978-1-84569-770-9

This new edition includes information on the possible impact of genetic modification of dairy animals,safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packagingand shelf life and other topics of importance and interest to those in dairy research and industry.Fully reviewed, revised and updated with the latest developments in Dairy Science.http://www.elsevierdirect.com/ISBN/9780123744029/Encyclopedia-of-Dairy-Sciences-2nd-Edition-FourVolume-set

Ensuring that foods and beverages remain stable during the required shelf life is critical totheir success in the market place, yet companies experience difficulties in this area. Foodand beverage stability and shelf life provides a comprehensive guide to factors influencingstability, methods of stability and shelf life assessment and the stability and shelf life ofmajor products.

This comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. A 2nd edition is in preparation for publication in 2016.

Opening chapters in Part one cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing.https://www.elsevier.com/books/handbook-of-waste-management-and-co-product-recovery-in-food-processing/waldron/978-1-84569-391-6

The third edition of this popular encyclopedia describes the entire packaging process and includes an extensive bibliography. Reflecting developments in the field over the past decade, the coverage includes new technologies, materials, processes, regulations, marketing, economics, recycling, computer-aided design, nutritional labels, and more. With over 1200 pages and more than 300 articles organized in alphabetical order, the new edition gives scientists and technologists much-needed information on traditional as well as modern processes, materials, and formats used to package consumer and industrial products including food, pharmaceuticals, chemicals, and hazardous materials, equipment, and more.http://www.wiley.com/WileyCDA/WileyTitle/productCd-0470087048.html

This book reviews biobased, biodegradable and recycled materials and their current and potential applications; discusses consumer preference, environmental performance, eco-design and the quality of recycled materials as factors involved in choosing alternative packaging materials; and summarises EU legislation and certification of environmentally compatible packaging.

Shelf life of packaged foods: its measurement and estimation. Chapter 16 in:Developing New Food Products for a Changing Marketplace, 2nd edition. Aaron L. Brody and John B. Lord (Eds.).CRC Press, November 2007.

World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products. They go on to discuss formulation, sensory and consumer testing, package design, commercial production and, ultimately, product launch and marketing. The second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors further probe the retail environment. They cover optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist™ in providing the basic recipe.https://www.crcpress.com/Developing-New-Food-Products-for-a-Changing-Marketplace-Second-Edition/Brody-Lord/9780849328336